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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
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Recipes BBQ Inspired Loin Back Ribs
loin back ribs with peach jalapeño glaze

loin back ribs with peach jalapeño glaze

Difficulty Rating: difficulty rating

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serving size: 4
prep time: 1 hour 5 minutes
cook time: 4 hours 10 minutes
cut: baby back ribs
method: smoke

Give your baby back ribs a sweet ‘n spicy kick with this deliciously addictive peach jalapeño glaze.

Ingredients

2 (1 ½ pound) Chairman’s Reserve® baby back pork ribs
½ cup apple juice, poured into a spray bottle

Cool Smoke Barbecue Rub:
½ cup turbinado sugar
¼ cup plus 2 tablespoons kosher salt
¼ cup chili powder
2 tablespoons smoked paprika
3 tablespoons ground cumin
2 teaspoons ground oregano
2 teaspoons cayenne pepper
1 tablespoon plus 1 teaspoon black pepper
1 tablespoon plus 2 teaspoons granulated garlic
1 tablespoon plus 2 teaspoons granulated onion

peach jalapeño glaze:
1 cup peach preserves
½ cup chicken or pork stock
¼ cup minced jalapeño (about one large jalapeño)
3 teaspoons Cool Smoke Barbecue Rub
2 teaspoons lemon juice

loin back ribs with peach jalapeño glaze

Directions

  1. In a medium bowl, mix all the Cool Smoke Barbecue Rub ingredients together thoroughly. Store in an airtight container until ready to use.
  2. An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub (¼ cup per side).
  3. Heat the smoker to 275ºF. Alternatively, heat a grill to 275ºF using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.
  4. Place the ribs meat-side-up in the smoker, or on the cool side of a grill. Close the grill lid and cook 1 hour. After an hour, spray the ribs with apple juice and continue to cook for 1 hour spraying every 30 minutes.
  5. Cut 2 18×24-inch lengths of extra-heavy foil and set aside. When the ribs turn a reddish-brown mahogany color, transfer them from the grill and place each rack meat-side-down onto a piece of the foil. Wrap tightly, being careful not to puncture the foil.
  6. Place the foil-wrapped ribs, meat-side-down, back into the smoker, or on the cool side of the grill, and continue cooking 1 ½ to 2 hours, until tender. Open the foil package and use a skewer or a toothpick to check for tenderness.
  7. While ribs are on their final cooking time, add all the Peach Jalapeño Glaze ingredients into a saucepan and stir. Place over low heat and cover. Keep warm.
  8. Remove ribs from the foil, brush each rack with Peach Jalapeño Glaze, ¼ cup per side, and return them to the smoker (meat-side-up), or to the cool side of the grill, for 5 to 10 minutes to set the sauce. Watch them carefully so you do not burn the sauce.
  9. Serve warm with extra Peach Jalapeño Glaze on the side.

Recipe Courtesy of Pitmaster Tuffy Stone

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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